Pumpkin Pie Fudge

This Recipe came from an old schoolmate.



Original recipe makes 3 dozen squares

1 cup almonds (optional) I didn't use this in mine
3 cups white sugar
1 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin ( if you like a more pumpkin flavor use 3/4 cup canned pumpkin)
1 teaspoon pumpkin pie spice and 1 teaspoon cinnamon
2 cups creamy vanilla chips (I had to look for these they are much better than the regular vanilla chips
1 (7 ounce) jar marshmallow crème
1 teaspoon vanilla extract

Directions

1.Butter a 9x13 inch pan and set aside.
2.Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside. (This is only if you are going to use the nuts)
3. In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
4. Remove from heat. Stir in creamy vanilla chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
5. Immediately pour mixture into prepared pan. Spread evenly. Cool at room temperature. Cut into squares, and store in the refrigerator in an air-tight container